Vanilla Bean Creme Brulee

Preheat your oven to 325°F (160°C). Place four 6-ounce ramekins in a large baking dish.

Pour the heavy cream and salt into a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream, and drop the pod in. Heat over medium until small bubbles form around the edges (do not boil).

Remove from heat, cover, and let the vanilla steep for 10 minutes. Remove the pod after steeping.

In a medium bowl, whisk the 5 egg yolks and 1/3 cup of sugar until the mixture is pale and slightly thick.

Slowly pour about a half cup of the warm cream into the egg mixture while whisking constantly to temper the eggs. Gradually whisk in the remaining cream.

Strain the mixture through a fine-mesh sieve into a clean pitcher to remove any bubbles or solids.

Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake for 35 to 45 minutes until the edges are set but the centers still jiggle slightly like jelly. Remove from the water bath and cool to room temperature.

Chill in the refrigerator for at least 4 hours, or overnight.

Just before serving, sprinkle 1 tablespoon of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden-brown crust. Let sit for 2 minutes before serving.